Prep time: 5 minutes
Cook time: 30 minutes
Yields 4 servings
½ cup fresh lemon juice
2 tablespoons canola oil/ olive oil
2 tablespoons Turbinado sugar
¼ teaspoon dry mustard
Freshly cracked black pepper and kosher salt to taste
2 cup blanched sugar snap peas, cut in half if large
2 green onions, thinly sliced
4 fresh mint leaves, thinly sliced
Blanch sugar snap peas in boiling water for 1-2 minutes. Set aside.
Whisk lemon juice, oil, Turbinado sugar and dry mustard in a mixing bowl or blender.
Add the remaining ingredients to the mixing bowl, combining until well-coated.
Stir and let it marinate in the refrigerator for a half hour before serving.
Calories 118; Fat 7g; Saturated fat 1g; Cholesterol 0 mg; Sodium 2mg; Potassium 128mg; Carbohydrate 12g; Fiber 1g; Sugars 10g; Protein 1g